What is monosodium glutamate made of? I heard that monosodium glutamate is also moderate. Is it true?/You don't say. Monosodium glutamate is a kind of condiment, and it is the crystallization of sodium glutamate produced by alcoholization of grain crops. The main component is sodium glutamate, which belongs to one of the most colorful and unnecessary amino acids in nature. Its main function is to enhance the flavor of food. Widely used in Chinese food, but also in soup and sauce.

MSG was discovered by Ajisen Corporation in Japan on 1909 and applied for a patent. The appearance of pure monosodium glutamate is milky white crystalline powder. When monosodium glutamate is dissolved in water, it will be rapidly hydrolyzed into random potassium ions and glutamic acid positive ions. MSG is a special taste bud protein kinase based on stimulating oral taste. This kind of taste bud is defined as umami by the Japanese, but this Japanese umami is significantly different from the familiar spiced umami in China.

The freshness of monosodium glutamate is determined by the content of sodium glutamate. Therefore, the percentage of sodium glutamate in monosodium glutamate is the representative way of monosodium glutamate freshness, and it is a great truth to consider the degree of wine with alcohol content.

Seeing this problem, you undoubtedly think, stop it, is monosodium glutamate nearsighted, and it is not alcohol. The objective fact is that monosodium glutamate does have myopia. Because the freshness of monosodium glutamate is determined by the content of sodium glutamate, the percentage of sodium glutamate in monosodium glutamate is the representative way of monosodium glutamate freshness, which is a great truth to consider the degree of wine with alcohol content.

In China, it originated from Shanghai Chutian MSG Factory 1922, and has a history of nearly 80 years. The main component of monosodium glutamate is sodium glutamate, and its key production technology is based on rice, corn and other food crops or sugarcane molasses, which is obtained through biological fermentation. According to the content of sodium glutamate, there are two kinds of monosodium glutamate on the market. One is 80 monosodium glutamate, with 80% sodium glutamate content; The other is 99-degree monosodium glutamate, whose sodium glutamate content is 99.9%, also known as pure monosodium glutamate or salt-free monosodium glutamate. In other words, once monosodium glutamate reaches 99 degrees, it will reach an extreme and it is unlikely to be improved directly.

The above is my detailed introduction. I hope it will be helpful to everyone after reading it. If you have other comments, you can discuss them together in the message area below.